Glazed Fresh Strawberry Pie

[Linda in MO]

I created this pie by combining the strawberry filling recipe from the Cooking Light Glazed Strawberry Pie and my lightened version of a crust recipe from Country Woman. The original crust called for 1/2 cup of pecans and 1/2 cup butter. I think I will try this with peaches this summer...Mmmmm! With peaches, I would probably sub. toasted almonds for the pecans in the crust.

* Exported from MasterCook *

Glazed Fresh Strawberry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie , Dessert, Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted
Strawberry Filling:
2 cups quartered ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx.
Light Cool Whip

1. Preheat oven to 400 degrees.

2. To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. To prepare filling, thoroughly mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, STIRRING CONSTANTLY. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Pour a layer of strawberries in the bottom of the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. (NOTE: Next time I think I'll just try mixing all the strawberries with the glaze and then pouring it into the pie shell.) Chill for at least 3 hours. Serve with whipped topping.

Yield: 6-8 servings

***********************************************

FYI, Here's the original pie recipe...

* Exported from MasterCook *

Fresh Strawberry Pie

Recipe By :Cooking Light Magazine. April 2000. Page: 196.
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Dessert, Low-Fat, Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
50 reduced fat nilla wafer
1/4 cup butter or margarine -- melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray
Filling:
2 cups strawberries -- ripe
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups strawberries -- small ripe
1/2 cup frozen reduced-calorie whipped topping -- thawed and divided

1. Preheat oven to 350 degrees.

2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.

3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield:
8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

NOTES : This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small--the smaller the better, in fact.

[ebobbitt]

Oh, your creation sounds wonderful! Would you please post the nutritional information for it when you have a chance? TIA.

[Linda in MO]

To be honest with you, I'm not sure how to do that. :o When I looked at the nutritional info., MC didn't recognize many of the ingredients! Does anyone else know how to do it? If so, could you post it for ebobbitt please.

[valchemist]

got you covered, Linda! as soon as I saw the recipe I ran to put it into mastercook. assuming 6 servings and not counting the cool whip here is what I got...

Per Serving (excluding unknown items): 358 Calories; 13g Fat (31.9% calories from fat); 4g Protein; 59g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 51mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates.


MC didn't recognize the "finely chopped pecans" so I had to settle for "chopped pecans." Also, I had to use "sliced strawberries" instead of "quarterd strawberries." Finally, I used "halved strawberries" for that second batch of strawberries in the ingredient list.

The way you do this is as follows:

- when MC doesn't recognize an ingredient, highlight that ingredient, right click, and select "create a nutritional link."

- a box pops up where you can decide on what ingredient you want to use as an equivalent, instead of the unrecognizable one

- once you select your ingredient and you get back to the recipe, you will see a red letter "I" next to the ingredient. That red "I" means that even though the old ingredient is there, MC is using the nutritional info for the ingredient you selected

[ebobbitt]

Thanks so much. The strawberry patch near my house will soon be open and I want to be prepared, with recipe in hand! :D

[Linda in MO]

I was hoping you'd come to the rescue, val! :D Thanks for the tips, too. Most people could probably even get 8 servings from it, but at my house 6 is more realistic! :o

[valchemist]

yep, six is more realistic at our house, too.

DH would probably consume half the pie in one sitting, if I let him. He loves fruit-based desserts! And so do I.

thank you for the recipe.

Val

[Linda in MO]

I just thought I'd make one more comment. This is best eaten the first or second day. I made this on Tue. and ate a piece today (Thurs.) and the crust already got soggy. I think next time I might add a little more cornstarch.

I made a similar pie last week from epicurious and it set up better and the crust didn't get soggy (even 4 days later), but it didn't look as pretty as this one. :rolleyes: Here's the link to the epicurious one in case you're interested. http://www.epicurious.com/run/recipe/view?id=103948 And I used the above oatmeal crust for this pie, too. Also, I used more than 4 cups of strawberries, used the least amount of sugar, used more lemon juice, and used only 1 T. butter (I would have omitted this all together, but I was afraid it might not set up without it, but I would omit it the next time).